Heat the oil in the pressure cooker set to the sauté function on high if possible. Add beef, spread it over the bottom of the pot over the oil, and let it brown without stirring for 7 minutes. Give it a good stir and sauté for 1 more minute, then use a slotted spoon to transfer it to a plate. Season meat with 1 teaspoon salt.
Stir in onion, bell pepper, jalapeño, garlic and 1/2 teaspoon salt; cook until softened, about 5 minutes.
Stir in chili powder, tomato paste, and cumin, cook until fragrant, about 1 minute. Stir in beef and any juices from the plate, oregano, tomatoes, beans and remaining 1/2 teaspoon salt, then cover and cook on high pressure for 8 minutes. Let pressure release naturally.
Stir in cilantro and a squeeze or two of lime juice, then taste and adjust seasonings if necessary. Serve with sour cream, avocado and pickled jalapeño if you like.
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|Serving Size: 1 (891g)|
|Recipe Makes: 1|
|Calories from Fat: 691 (57%)|
|Amt Per Serving||% DV|
|Total Fat 76.8g||102 %|
|Saturated Fat 28g||140 %|
|Monounsaturated Fat 35g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 308.4mg||95 %|
|Sodium 2827.8mg||98 %|
|Potassium 2287.9mg||60 %|
|Total Carbohydrate 39.7g||12 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 29.1g|
|Protein 90.2g||129 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1212
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